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DSC studies of gamma-irradiation influence on amylose-lipid complex transition in wheat flour

Ciesla, K and Eliasson, Ann-Charlotte LU (2005) In Journal of Thermal Analysis and Calorimetry 79(1). p.19-27
Abstract
DSC studies were carried out in the heating-cooling cycles for non-irradiated and irradiated with gamma-rays ((CO)-C-60) using 30 kGy dose wheat flour. The differences between gelatinisation and reversible transition of amylose-lipid complexes occurring in suspensions of non-irradiated and the irradiated flour (characterized by a dry matter to water ratio of 1: 1 and 1:3) depend on the conditions applied in DSC measurements (concentration, heating/cooling rate) and on the preceding treatment of samples. An essential decrease in the temperature of amylose-lipid complex transition was discovered after irradiation. Retrogradation is inhibited in the dense gels of the irradiated samples as compared to the initial ones. The results are... (More)
DSC studies were carried out in the heating-cooling cycles for non-irradiated and irradiated with gamma-rays ((CO)-C-60) using 30 kGy dose wheat flour. The differences between gelatinisation and reversible transition of amylose-lipid complexes occurring in suspensions of non-irradiated and the irradiated flour (characterized by a dry matter to water ratio of 1: 1 and 1:3) depend on the conditions applied in DSC measurements (concentration, heating/cooling rate) and on the preceding treatment of samples. An essential decrease in the temperature of amylose-lipid complex transition was discovered after irradiation. Retrogradation is inhibited in the dense gels of the irradiated samples as compared to the initial ones. The results are discussed in terms of radiation-induced destruction of the polysaccharide chains and lipid modification. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Thermal Analysis and Calorimetry
volume
79
issue
1
pages
19 - 27
publisher
Akademiai Kiado
external identifiers
  • wos:000227040100003
  • scopus:18244381781
ISSN
1588-2926
DOI
10.1007/s10973-004-0556-7
language
English
LU publication?
yes
id
25a12d8d-8449-479f-a6ff-7691bfd001c5 (old id 152859)
date added to LUP
2007-07-18 13:23:31
date last changed
2017-05-21 03:45:34
@article{25a12d8d-8449-479f-a6ff-7691bfd001c5,
  abstract     = {DSC studies were carried out in the heating-cooling cycles for non-irradiated and irradiated with gamma-rays ((CO)-C-60) using 30 kGy dose wheat flour. The differences between gelatinisation and reversible transition of amylose-lipid complexes occurring in suspensions of non-irradiated and the irradiated flour (characterized by a dry matter to water ratio of 1: 1 and 1:3) depend on the conditions applied in DSC measurements (concentration, heating/cooling rate) and on the preceding treatment of samples. An essential decrease in the temperature of amylose-lipid complex transition was discovered after irradiation. Retrogradation is inhibited in the dense gels of the irradiated samples as compared to the initial ones. The results are discussed in terms of radiation-induced destruction of the polysaccharide chains and lipid modification.},
  author       = {Ciesla, K and Eliasson, Ann-Charlotte},
  issn         = {1588-2926},
  language     = {eng},
  number       = {1},
  pages        = {19--27},
  publisher    = {Akademiai Kiado},
  series       = {Journal of Thermal Analysis and Calorimetry},
  title        = {DSC studies of gamma-irradiation influence on amylose-lipid complex transition in wheat flour},
  url          = {http://dx.doi.org/10.1007/s10973-004-0556-7},
  volume       = {79},
  year         = {2005},
}